12 ounces marinated artichoke hearts, drained and quartered
1 cup sun dried tomatoes in oil, drained and cut into julienne slices
2 tablespoons capers
1 cup Stonewall Kitchen Italian Dressing
Cook pasta according to package directions. Drain and cool.
In a large serving bowl combine the pasta, provolone cheese, red onion, Kalamata olives, basil, salami, artichoke hearts, sun-dried tomatoes, capers and Stonewall Kitchen Italian Salad Dressing. Gently toss.